Description
Crispy, savory, and oh-so-delicious, these Crab Beignets with Remoulade Dipping Sauce are a seafood lover’s dream! Perfectly seasoned with Cajun spices and fried to golden perfection, these crab beignets are served with a tangy homemade remoulade sauce for the ultimate bite-sized appetizer.
Ingredients
Scale
- 1/2 cup mayonnaise (for the sauce)
- 1/2 tbsp Dijon mustard (for the sauce)
- 1 tsp horseradish (for the sauce)
- 1 tsp paprika (for the sauce)
- 2 minced garlic cloves (for the sauce)
- 1 tsp parsley (for the sauce)
- 1/2 tsp white vinegar (for the sauce)
- 1 tsp Worcestershire sauce (for the sauce)
- 1 tbsp hot sauce (for the sauce)
- 1/2 tsp Cajun seasoning (for the sauce)
- 1 cup all-purpose flour (for the beignets)
- 1/3 cup cornstarch (for the beignets)
- 1 tbsp baking powder (for the beignets)
- 1 tsp Creole seasoning (for the beignets)
- 1/2 tsp salt (for the beignets)
- 1 cup beer (for the beignets)
- 1 egg (for the beignets)
- 1/2 cup mayonnaise (for the beignets)
- 1 tbsp Dijon mustard (for the beignets)
- 2 stalks green onions, thinly sliced (for the beignets)
- 2 cloves garlic, minced (for the beignets)
- 8 oz crabmeat, picked over for shells (for the beignets)
- Canola oil, for frying
Instructions
- Make the Remoulade Sauce: In a small bowl, combine the mayonnaise, Dijon mustard, horseradish, paprika, minced garlic, parsley, white vinegar, Worcestershire sauce, hot sauce, and Cajun seasoning. Stir well and adjust the seasoning to taste. Cover and refrigerate for at least 30 minutes.
- Make the Crab Beignets: In a large bowl, whisk together flour, cornstarch, baking powder, Creole seasoning, and salt. Gradually stir in beer until the batter is thick and smooth. In another bowl, mix egg, mayonnaise, Dijon mustard, green onions, and garlic until combined. Gently fold in the crabmeat. Add the crab mixture to the flour mixture and stir until combined. Let the batter rest in the fridge.
- Fry the Beignets: Heat oil in a large saucepan or cast iron skillet over medium-high heat until it reaches 350°F. Using a cookie scoop or spoon, drop about 2 tablespoons of the crab mixture into the hot oil. Fry the beignets in batches for 4–5 minutes, turning them until golden brown on both sides. Remove from oil and drain on a metal rack or paper towel-lined plate.
- Serve the beignets hot with the remoulade sauce and lemon wedges for an extra kick.
Notes
- Beignets can be made ahead and stored in an airtight container for up to 2 days. Reheat in the oven for best results.
- Adjust the hot sauce and Cajun seasoning in the remoulade sauce according to your desired spice level.
- For a crispier texture, ensure the oil is at the right temperature (350°F) before frying the beignets.
Nutrition
- Serving Size: 2 beignets
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg